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Cranberry Nut Loaf
A moist, sweet bread with a hint of orange flavour, walnuts and lots of tangy cranberries.
Ingredients
Serves: 12
- 2 cups (250g) plain flour
- 3/4 cup (150g) caster sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon bicarb soda
- 125g chopped cranberries
- 60g chopped walnuts
- 1 egg
- 2 tablespoons vegetable oil
- 3/4 cup (180ml) orange juice
- 1 tablespoon grated orange rind
Directions
Preparation:15min ›
Cook:50min ›
Ready in:1hour5min
- Preheat oven to 180 degrees C. Grease a 23x12cm loaf tin.
- Combine the flour, sugar, salt, baking powder and bicarb soda. Add the cranberries and walnuts and stir to coat with flour. Mix together the egg, oil, orange juice and grated orange rind in a separate bowl. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared loaf tin.
- Bake for 50 minutes in the preheated oven, or until a skewer inserted near the centre comes out clean. Cool in tin for 10 minutes, then remove to a wire rack, and cool completely.
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Reviews and Ratings
Global Ratings:
(346)
Reviews in English (281)
This is such a delicious quick bread. I really like the suggestion of one reviewer who wrote that she left the cranberries whole... that way you get the maximum flavor. I quess my only (very small) complaint about this bread was that I wanted more cranberries. I would probably double the amount next time. Thank you Karin for submitting this recipe! p.s. I made another batch and baked it as mini loaves... recipe made 4; they were done in 25 min.... love this recipe! - 24 Dec 2006 (Review from Allrecipes USA and Canada)
This bread was wonderful! After greasing the pan, I sprinkled cinnamon and sugar in the pan to give the crust a sweet crunch. I sprinkled some extra chopped walnuts and some "sugar in the raw" on top before baking, and it really does look like a picture! Tastes great and a beautiful holiday bread. Takes no time to whip together too! - 24 Nov 2005 (Review from Allrecipes USA and Canada)
Excellent and Easy. This is the recipe on the back of the cranberry bags. Other than doubling the amount to 2 cups of berries and keeping them whole, I don't change a thing. Don't overbake. 50 min. exactly is right. If the dough is too stiff, add a few tablespoon of milk to moisten it up. TIP - for a prettier bread, place some cranberries on top of the batter before you bake it. The red color on top adds a gorgeous appearance to the bread. I also glaze mine with a lemon glaze. The glaze gives it a little tart flavor on top and keeps the bread moist. (glaze - lemon juice and powdered sugar). Glaze while warm. - 26 Nov 2008 (Review from Allrecipes USA and Canada)